It seems like there's a market for just about everything these days. This time it's an egg carrier. If you've been fretting on how to get those beautiful eggs from one place to another intact, you can fret no longer. The Snap 'N Stack Egg-Tainer holds 24 eggs at a time and the trays can be removed so it can be used as a portable carrier for non-egg items.

What I would really like to know is, who has the cupboard space to hold these single use items? And, can I store some stuff at your place if you do?

Source: Cooking Gadgets

• With his changes and ideas, New York City Mayor Michael Bloomberg holds the power to control what New Yorkers eat. Also, don't miss the feature on The Scavenger's Guide to Haute Cuisine in which author Steven Rinella actually traps and eats his own birds and squirrels. - New York Times
• One family Two Easter dinners - discover what a full Palestinian Easter is like - complete with recipes. - SF Chronicle
• This Easter, roast the lamb for several hours and let the flavor and texture of the lamb speak for itself. And do all of those all-in-one machines really work? - LA Times
• Improved treatment to hens means better, tasting and more healthful eggs. Plus, leftover Easter eggs don't have to mean egg salad. - Boston Globe
• And if those aren't enough, try these stuffed eggs, two ways (curried and green olive with roasted red peppers). - Houston Chronicle
• And finally, Easter means spring and spring means fresh asparagus and spring greens - make a salad from these symbols of renewal and growth. - Seattle Times

Last Tuesday night I found myself on a date with a surfer from Maine at one of San Francisco's hottest new spots A16. You know I'm crazy about wine experimentation, and my date was willing to come along for the taste adventure. The waitress was 100% knowledgeable on most of the wines and recommended we try a Fiano, so we most happily obliged her. A Fiano is a highly regarded dry white wine whose grapes are grown in the Campania region, east of Naples in Italy. This wine was excellent with a clean vibrant palate and a smooth finish, there were subtle flavors similar to that of a refreshing brut champagne. It was very pale in color with delicate floral aromas with an underlying hazelnut note. I enjoyed this wine so much that I am contemplating hunting down another bottle.

I like to pretend that I'm a jet setter by traveling a lot. Last month I went to New York, this weekend I'm flying down to Los Angeles to spend Easter with my older bro, and in May I'm off to San Diego to host a barbecue. Recently I noticed a dramatic difference in air travel: gone are the free food and meals! Sure if the flight is a quick one and under two hours no free food is necessary. However if the flight crosses the nation, that's six hours with nothing but a tiny bag of peanuts?! Now I'm not complaining, I've actually never been a huge fan of airplane food, only god knows what sorts of chemicals and preservatives go into those little frozen meals, but I do need a little sustenance to tide me over. Luckily you've saved me from any in-flight hunger pains by sharing your favorite Airplane Snacks in the Yum Market. Here's what I'll pack in my Juicy Couture weekender the next time I head for the SFO/OAK:

TexasTwinkle showed us her "best snack for your backpack" a crunchy trail mix filled with healthy nuts and yummy M&M's. Sounds like the perfect treat to get your vacation started on the right foot. No time to make something before you leave? There's more, including store bought snacks to pick up on your way to the airport, so read more

In today's paper, I read that one of San Franciso's chefs was named one of Food & Wine Magazine's Best New Chefs. Sean O'Brien, of Myth, joined nine other chefs in the 2007 honor. After working many years at Gary Danko, O'Brien launched Myth in 2004. Known for its stylish entrees (like rigatoni with foie gras cream), one could say that Myth is known for its romantic and dramatic atmosphere.

I personally have never eaten at Myth (although I love the mac n' cheese, homemade oreos and bag lunches at Cafe Myth - the cheaper lunchtime option), but considering this news, and the fact that Myth also made the Top 100 Bay Area Restaurants list, I have a feeling it's going to take a while to get a reservation.

Here are the rest of the 2007's Food & Wine Magazine's Best New Chefs:

April Bloomfield - The Spotted Pig, New York, NY
Gabriel Bremer - Salts, Cambridge, MA
Steve Corry - Five Fifty-Five, Portland, ME
Matthew Dillon - Sitka & Spruce, Seattle, WA
Gavin Kaysen - El Bizcocho, San Diego, CA
Johnny Monis - Komi, Washington, DC
Gabriel Rucker - Le Pigeon, Portland, OR
Ian Schnoebelen - Iris, New Orleans, LA
Paul Virant - Vie, Western Springs, IL
Sean O'Brien - Myth, San Francisco, CA

I think I just added 10 new places to eat on to my list...

If you're interested, Food & Wine magazine has full bios and restaurant info for all of those on the list.

The other day I was making a marinade for flank steak that involved coarsely chopping up a few jalapenos. I know it's recommended that you cut jalapenos while wearing rubber gloves - however I never had the time or the patience to do so. I would simply wash my hands under cold water after removing the seeds of a jalapeno. This was all fine and dandy until I touched my eye after making some guacamole and it burned with pain from the leftover peppery essence. Since then, I have developed a fool proof way to seed hot peppers without any burn factor. Cut the top off and slice the pepper in half lengthwise. Slide the two sides carefully into the plastic baggy that you took the peppers home from the store in. With the pepper halves inside, carefully scrape the seeds into the baggy. The baggy will protect you from touching the seeds. Once all of the seeds have been scraped off return the pepper to your cutting board and continue with the preparation according to your recipe.

My mom, who I love dearly, does not cook. She rarely prepared us dinner when my siblings and I were younger, but when she did it was one of her simple specialties: chicken and pasta, pancakes, sloppy Joes, or tacos. My favorite of her meals was tacos. The fragrant smell of taco seasoning filled the air and I could help her by grating the orange cheese. Tonight's quick fix dinner recipe is an ode to these childhood taco nights with a twist. Instead of piling the filling into taco shells the beef gets mixed with beans and tortillas for a casserole like dish. Whether you eat it alone, or use it to top a salad or tortilla chips, this is one scrumptious Tex-Mex skillet meal. You know you want the recipe so read more

The other day I read about Julia's Easter Cake Bake challenge and decided that it would be a great theme for this week's baking project. I'd also been thinking about making a lemon cake using lemonade concentrate (like these cookies that PartySugar made a few weeks ago) and thought that lemonade and Easter seemed like a good match. So I headed to my kitchen and started brainstorming - I took a bunch of different cake recipes (along with some tips I've picked up along the way) and came up with a pretty decent lemonade cupcake (Julia's challenge originally said cake, but something about the bite size cupcakes seemed more fun). The cake itself was a bit too sweet and over crumbly, and I forgot to sift my powdered sugar so the frosting was a bit lumpy. However, the coconut "grass" hid the frosting, and the textures all seemed to work well together.

I'm excited to have created another original recipe that mostly worked, but I'm waaay excited about how the decorations turned out. Somehow I got it stuck in my mind that coconut dyed green would look really cute as grass, and (here I go: toot toot!) I think it is! To check out my recipe, and see more up close photos (I like the one of them all lined up in a row), read more

Weeaaaaah! (That's the high-pitched sound I made when I saw these fancy products). The folks at Hut Up have created what I consider to be some of the cutest products ever made. Their handcrafted felted wool products are so attractive, they're modern, yet earthy. The one-of-a-kind organic designs are unbelievably heartfelt and I don't know about you, but I want them all. Available over at Rose and Radish (along with several other fantastic Easter gift ideas), the Hut Up products come in several different adorable eggcozies, teapot warmers (I don't even have a proper teapot and I really want the sheep one!) and bottle covers (those trees are so great). There's even a Hut Up Rabbit for you to take home. Prices vary, but the eggcozies are around $35 and teapot warmers are around $110 - the cost is because they're handmade and each piece is one of a kind.

Easter is this Sunday and naturally I am busy as a bunny prepping for a feast with my family. Easter is a wonderful holiday because you get to celebrate the refreshing beauty that is spring. Symbols of rebirth - crisp greens, sunny yellows, fresh herbs, blooming flowers, round eggs - will be the underlying theme of this weekend's party. Dainty Easter eggs inspired the invitations and I've come up with 2(!) delicious menus for a fabulous meal. Unlike Thanksgiving when everyone celebrates with a dinner, Easter is a holiday that is either celebrated with a brunch or a dinner - so in an attempt to really help each and every one of my readers, I've planned both. In PartySugarLand you can't have any sort of gathering without specialty cocktails so I've come up with drinks to pair with each of the menus as well. To take a virtual sip, read more